Last updated on October 15th, 2023 at 07:13 pm
An easy recipe for a single-crust Dutch apple pie with a crumble topping that is sure to be a big hit for the holidays or any day of the week.
I know I’m not alone in saying that the apple/pumpkin everything season is my very favorite. Every year our family plans a day we go apple picking at a beautiful orchard we love in Iowa. We pick (and sneak a taste!) of our favorites, enjoy apple cider and warm apple donuts, and go for a tractor ride through the orchard. We get caught up in all the fun and always come home with way, way too many apples! This pie is the perfect way to use some of those. It looks so pretty and is super easy to make!
I will usually make this apple pie with Granny Smith apples but have also used whatever sweet or tart apples we have on hand. We’ve used Pink Lady, McIntosh, and Braeburn apples with wonderful results.
You could use an apple peeler/corer/slicer kitchen gadget to slice your apples if you don’t want to do it by hand. I always choose to do it by hand because I think I have better control of making sure bits of core do not get into my apple pie! There is nothing worse in apple pie than getting bits of hard core in your juicy, delicious filling.
The apple filling is amazing but hands down my favorite part of this apple pie is the topping! The crumbly, cold butter topping melts in the oven to form this delectable crust that I could just eat by itself! This apple pie refrigerates and freezes well. Serve alongside whipped cream or vanilla ice cream for the perfect dish to bring for Thanksgiving or Christmas festivities.
Homemade Apple Pie Recipe
Prep time: 25 minutes
Cook time: 50-60 minutes
Servings: 6
Serving size: 1 – 3-inch pie slice
Ingredients
- 1 – refrigerated roll-out pie crust
- 6-7 large Granny Smith baking apples
- 1 cup of sugar, divided
- ¾ cup of flour, divided
- 8 tbsp (1 stick) of cold butter
- 1 ¼ tsp. of cinnamon, divided
Directions
1. Preheat your oven to 375 degrees. Remove refrigerated pie crust from the fridge 15 minutes before using to bring to room temperature (otherwise crust will crack).
2. Spray 9 inch pie pan with non-stick spray. Carefully roll out pie crust over the top of the pie pan.
3. Gently push the pie crust down into the pie pan. Pinch the edges all the way around to create a scalloped look.
4. Wash and peel all the baking apples.
5. Cut apples into uniform, thin slices and place into a large bowl.
6. Mix ½ cup of sugar, ¼ cup of flour and ¾ tsp. of cinnamon in with your apple slices until coated.
7. Pour your apple slices into your pie crust. The apple slices will shrink down while baking, so don’t worry if they look like they are overflowing the pan. Pile them in!
8. In a small bowl, mix the cold butter, ½ cup of sugar, ½ cup of flour and ½ tsp of cinnamon with a fork. Cutting the butter into smaller pieces will make this easier. It should resemble a crumbly mixture when finished.
9. Place pie pan on a baking sheet in case it bubbles over. Place in your preheated oven and bake for 50-60 minutes or until top of pie is golden brown and apple filling is bubbly. If you check your pie and think the top of the crust is getting too dark, cover the top loosely with foil while it finishes baking.
“Bake” it forward!
Every time you bake and share your recipe on Instagram or Facebook, use the hashtag #bakeithappen and the non-profit Bake It Happen will donate $5 to the Cancer Couch Foundation to continue providing funds for metastatic breast cancer research. How awesome is that??
Yield: 6 servings
Best Ever Dutch Apple Pie Recipe
An easy recipe for a single-crust apple pie with a crumble topping that is sure to be a big hit for the holidays or any day of the week.
Prep Time25 minutes
Cook Time1 hour 50 seconds
Total Time1 hour 25 minutes 50 seconds
Ingredients
- 1 – refrigerated roll-out pie crust
- 6-7 large Granny Smith baking apples
- 1 cup of sugar, divided
- ¾ cup of flour, divided
- 8 tbsp (1 stick) of cold butter
- 1 ¼ tsp. of cinnamon, divided
Instructions
- Preheat your oven to 375 degrees. Remove refrigerated pie crust from the fridge 15 minutes before using to bring to room temperature (otherwise crust will crack).
- Spray 9 inch pie pan with non-stick spray. Carefully roll out pie crust over the top of the pie pan.
- Gently push the pie crust down into the pie pan. Pinch the edges all the way around to create a scalloped look.
- Wash and peel all the baking apples.
- Cut apples into uniform, thin slices and place into a large bowl.
- Mix ½ cup of sugar, ¼ cup of flour and ¾ tsp. of cinnamon in with your apple slices until coated.
- Pour your apple slices into your pie crust. The apple slices will shrink down while baking, so don’t worry if they look like they are overflowing the pan. Pile them in!
- In a small bowl, mix the cold butter, ½ cup of sugar, ½ cup of flour and ½ tsp of cinnamon with a fork. Cutting the butter into smaller pieces will make this easier. It should resemble a crumbly mixture when finished.
- Place pie pan on a baking sheet in case it bubbles over. Place in your preheated oven and bake for 50-60 minutes or until top of pie is golden brown and apple filling is bubbly. If you check your pie and think the top of the crust is getting too dark, cover the top loosely with foil while it finishes baking.
Nutrition Information:
Yield:
8Serving Size:
1 slice
Amount Per Serving:Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
Amy Cook is a midwestern wife and mom to four boys ages 8, 6 and 3 year old fraternal twins. She has a degree in Biochemistry and worked in medical research for 8 years before becoming a SAHM when her twins were born. Now she runs her Etsy shop and graphic design blog, Loving Our Messy, offering free printables and design tools. Her other passions include baking, watching baseball and all things creative.
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